Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality by Pinpin LIU, Jiahua ZHOU, Chao ZHANG, Baogang WANG, Xingming SHI, Haiqiang HONG, Yunxiang WANG, Ranran XU, Lihua JIANG

“…Thawing time of frozen muscle treated with 10 kV PEF was 44.4% shorter than that of control. Cooking loss of muscle did not change significantly by PEF treatment (P>0.05). …”
Get full text

Nutritional composition and antioxidant potential of Kluai Pakchong KU 46 and Kluai Nam wa Pakchong 50 banana cultivars and properties of their flours by Kunlayanee Suvittawat, Rutai Ruangthamsing, Pimnipa Phengchang, Kwanhatai Tanongjid, Arpathsra Sangnark, Nongnuch Siriwong

“…Pasting properties revealed that FKU-46 possessed lower pasting temperature, peak viscosity, and breakdown, indicating faster cooking times and increased resistance to heat and shear. …”
Get full text

Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition,... by J. Parada, A. Magnoli, V. Alonso, L. Diaz Vergara, M. Corti Isgro, J. J. T. Posse, M. A. Montenegro, L. Cavaglieri

“…Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. …”
Get full text

Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

“…Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. …”
Get full text

Domestic water consumptions and associated factors in rural household of Harari region, Eastern Ethiopia; A cross sectional study by Bushra Yusuf Ahmed, Sina Temesgen Tolera, Liku Muche Temesgen, Abraham Geremew

“…The residents of the Harar region currently get water once a week or two weeks for just a few hours, which is very inadequate for everyday household activities like drinking, cooking, cleaning utensils, washing clothes, etc. …”
Get full text

The Impact of Domestic Roles on Girls' Academic Performance in English in Maziba Sub-County Kabale District. by Mwesigye, Fred

“…Impact of domestic roles like fetching water, collecting firewood. helping with the cooking and caring for the young interferes with schooling and depresses girls· +, performance. girls suffer from overwork in the home, which makes them exhausted and many lose their interest in doing school works, In a family where there is both a female and male pupils, the girls will always be busy from the time they wake up to the time they go to bed while boys will spend most of their time loitering, playing and studying. …”
Get full text

Designing and Construction of a Traditional Hand Bellow Device. by Olwal, Dunoish

“…Hand bellows have been utilized for centuries across various cultures to control and maintain fires for purposes such as cooking, heating, and blacksmithing. The main advantage of a traditional hand bellows is its cost-effectiveness in producing a strong airflow for fire management. …”
Get full text

The Impact of Domestic Roles on Girls' Academic Performance in English in Maziba Sub County Kabale District. by Mwesigye, Fred

Get full text

Evaluating Prospective Energy Services Demand for Residential Solar Photovoltaic (RSPV) Generated Electricity in Lagos State, Nigeria by Olalekan Jesuleye, Andrew Oriola, Adeyemi Adepoju

“…The results show that the energy intensity for refrigeration services is 1.06 kWh/hh/day, entertainment services is 0.84 kWh/hh/day, computing services is 0.97 kWh/hh/day, space cooling services is 7.59 kWh/hh/day, ventilation services is 9.05 kWh/hh/day, lighting services is kWh/hh/day, cooking services 2.77 kWh/hh/day, process heating services is 6.43 kWh/hh/day and water pumping is 1.89 kWh/hh/day. …”
Get full text

Annual Variation of PM2.5 Chemical Composition in Ho Chi Minh City, Vietnam Including the COVID-19 Outbreak Period by Ngoc Tran, Yusuke Fujii, Vinh Xuan Le, Nguyen Doan Thien Chi, Hiroshi Okochi, To Thi Hien, Norimichi Takenaka

“…The OC/EC ratio (3.28 ± 0.61) and char-EC/soot-EC (4.88 ± 2.72) suggested that biomass burning, coal combustion, vehicle emissions, cooking activities are major PM2.5 sources in HCMC. …”
Get full text

Volatile Organic Compounds and Carbonyls Pollution in Mexico City and an Urban Industrialized Area of Central Mexico by Elizabeth Vega, Omar Ramírez, Gabriela Sánchez-Reyna, Judith C. Chow, John G. Watson, Diego López-Veneroni, Monica Jaimes-Palomera

“…VOC emission sources associated with industrial processes (such as oil refineries, power plants, plastic manufacturing, asphalt production, and solvent usage), vehicular exhaust, evaporated gasoline, LPG, food cooking, and biogenic emissions were identified using the Positive Matrix Factorization (PMF) solution to the chemical mass balance (CMB) model. …”
Get full text

Investigation of the Prevalence and Diagnosis of Chronic Obstructive Pulmonary Disease in a Group of Elderly Individuals Residing in an Island Area of Ningbo by Wei Sheng, Youchang Huang, Zaichun Deng, Hongying Ma

“…Body mass index, family history of respiratory diseases, and exposure to biomass smoke from cooking were not risk factors for COPD. (3) Multivariate logistic regression analysis revealed that age and smoking were independent risk factors for COPD. (4) Receiver operating curve analysis revealed that, at a cutoff of 19.5, the highest sum of sensitivity and specificity was 69.7% and 75.5%, respectively. …”
Get full text

Comprehensive Evaluation of Starch and Noodles Quality of Different Sweet Potato Varieties Based on Principal Component Analysis and Cluster Analysis by Mi LUO, Wang YIN, Renju DENG, Yufang GUAN, Mu PAN, Qiaoyu WU, Mei FU

“…Yushu 198 has the highest score, with better noodles mastication, but higher cooking loss and greater hardness. Eshu 6, Sushu 28 and Xushu 37 received low comprehensive scores indicating poor noodles quality and unsuitability for noodles processing.…”
Get full text

Influence of green tea powder on the performance, nutrient utilisation, caecal microbiota profile and meat quality of broiler chickens by D.V. Thomas, A.L. Molan, Y. Singh, V. Ravindran

“…Drip loss was less in meat from birds (P<0.05) fed both green tea treatments. Cooking loss was reduced in the Se-GT treatment (P<0.05). …”
Get full text

The Association Between Occupational Smoke Exposures and the Prevalence of Eye and Respiratory Health Conditions Among Commercial Fish Smokers in Abuesi, Ghana: A Cross-Sectional S... by Charity Owusu, Albert Ofori, Frank Adusei-Mensah, Carl Halladay Abraham, Samuel Kyei, Reginald Quansah, David Kofi Essumang

“…While substantial research has addressed indoor air pollution from domestic cooking, the specific risks faced by fish smokers have received insufficient attention. …”
Get full text

IoT-Based Multisensors Fusion for Activity Recognition via Key Features and Hybrid Transfer Learning by Ahmad Jalal, Danyal Khan, Touseef Sadiq, Moneerah Alotaibi, Sultan Refa Alotaibi, Hanan Aljuaid, Hameedur Rahman

“…Feature fusion is performed using Linear Discriminant Analysis (LDA) to create a unified feature set, which is then classified using ResNet50 (Residual Neural Network) to recognize activities such as using a smartphone, cooking, and reading a newspaper. The system was evaluated using the LARa and HWU-USP datasets, achieving classification accuracies of 92% and 93%, respectively. …”
Get full text

Dietary Diversity among Children Aged 6–23 Months in Aleta Wondo District, Southern Ethiopia by Karisa Dafursa, Samson Gebremedhin

“…Similarly, household wealth index (β = 0.54, p=0.041), father’s literacy (β = 0.48, p=0.002), ownership of home garden (β = 0.38, p=0.01), mother’s participation in cooking demonstrations (β = 0.19, p=0.036), and child age in months (β = 0.04, p=0.001) were all positively associated with DDS. …”
Get full text

Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review by Jesús Miguel Magaña Cerino, Héctor Arturo Peniche Pavía, Axel Tiessen, Carmen Magdalena Gurrola Díaz

“…Given the importance of the biological properties of maize anthocyanins, it is necessary to understand the current knowledge and propose further research or clinical studies which allows us to better elucidate the biological mechanism of maize anthocyanins derivatives of several varieties and processes of cooking and combination with other ingredients to enhance their nutritional and health benefits.…”
Get full text

Inclusion of levels of cotton expeller in the feeding of confined sheep: productive behavior, carcass characteristics and meat quality by Jorge Daniel Caballero Mascheroni, Guido Arnaldo Portillo, Javier Feliciano González Cabañas, Luis Alberto Alonzo Griffith, Tania Fariña Díaz, Nicolas Daniel Prieto Quevedo

“…Feed conversion and daily weight gain were improved up to 28 days and then decreased linearly (p ≤ 0.05)In the same way, cooling and cooking weights losses and the shear force were affected and with a quadratic behavior (p ≤ 0.05) by the levels of cottonseed meal, standing out the level of 15%, while the live weight, hot and cold carcass weight and yield, loin eye area, the thickness of subcutaneous fat were not affected by the treatments (p > 0.05). …”
Get full text

Management considerations in grease versus non-grease scald burns in adults: A retrospective cohort study at a tertiary burn care facility by William Rice, Hemasree Yeluru, Miles Reese, Ricardo Rendel, Alexa Soult, Jessica Burgess

“…While pediatric patients are often the focus of scald burn research, a significant number of adults still suffer from scald burns, especially while cooking with hot grease. Our study aimed to analyze differences in injury pattern and management between grease versus non-grease scald burns. …”
Get full text